Recipe of the week, Orange and Almond cake

Orange and Almond Cake

This recipe is based on Nigella's Clementine cake and is flour and fat free 

Ingredients:

2/3 ripe oranges (about 375g total weight)

6 eggs

225g  caster sugar

250g ground almonds

1 heaped teaspoon of baking powder.

Method

Put the oranges in a saucepan,cover with cold water bring to the boil, and cook for 2 hours. Drain and, when cool, cut each orange in half and remove the seeds. Then finely chop the skins, pith, and fruit in the processor .

Preheat the oven to 180 degrees c.

Butter and line an 8-inch ( 22cm) cake tin.

Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, with a metal spoon and then add the chopped oranges. 

Pour the cake mixture into the prepared pan and bake for 1 hour, test with a skewer - it will come out clean; you may need to  cover the cake with foil after about 40 minutes to stop the top from burning. Remove from the oven and leave to cool, in the pan on a rack. 
This cake is best kept in the fridge when cool - if there is any left!